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Salad – For Dessert
1 3 oz. pkg. lemon Jell-O
1 cup pineapple juice
1 cup boiling water
1 cup cream cheese
1 cup crushed pineapple
1/2 cup diced nuts (optional)
1/4 tsp. salt
Dissolve Jell-O in boiling water, add juice and beat in cream cheese.
Add pineapple, nuts (optional) and salt. 
Pour into mold(s) and chill until firm.

Thinly slice an onion into a deep, buttered casserole. Over the onion, arrange thin slices of raw potato; then a thick layer of chopped beef.
Cover meat with layer of uncooked rice.
Layer in chopped celery; the 2 cups of cooked kidney beans (drained). Season each layer with salt, pepper and paprika.
Top all with 2 cups crushed tomatoes.
Cover and bake at 350º for 2 hours.
If necessary, add water during cooking.
Serve from the casserole with sliced pickles as garnish.

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